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<< JRScience Home     Volume 16 No.2   October, 2005     << Back to Volume Home

NUTRITIONAL IMPROVEMENT OF CHAPATTI USING SOY HULLS

 Muhammad Issa Khan1, Faqir Muhammad Anjum1, Saeed Akhtar2

1Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. 2University College of Agriculture, Bahauddin Zakariya University, Multan, Pakistan.

Email: saeedbzu@yahoo.com

Abstract: Five treatments of composite flours along with control were prepared by supplementing soy flour in wheat flour @ 1.5, 3, 4.5, 6 and 7.5% to improve nutritional quality of chapattis with respect to minerals (Ca, Mg, Fe, Zn, Mn and Cu) and phytic acid. Composite flours and chapattis were analyzed for their mineral and phytic acid content to assess the changes as a function of baking. Supplementation significantly increased mineral content of flours and this increase was also indicated in chapattis prepared from their respective flours. There was a decrease (20%) in the phytic acid content of the chapatti samples during baking. Sensory evaluation of the chapattis showed that chapattis with 4.5% replacement of wheat flour with soy hulls were accepted by the panel of judges.

Keywords: Chapatti, minerals, phytic acid, soy supplementation, wheat flour.